Preservation of Fruits and Vegetables by Fermentation

Microorganisms and enzymes are used for the decomposition of carbohydrates and the process is termed as “Fermentation”

a) Alcoholic Fermentation:

The keeping quality of alcoholic beverage directly depends upon the alcohol present. Yeasts play an important role in this type of fermentation.

C6H12O6 + Yeast ——-à 2C2H5OH + CO2 (Dextrose) (Alcohol)

b) Acetic Fermentation:

This type of fermentation follows alcoholic fermentation and is completed by vinegar bacteria and Acetic Acid is produced which acts as a preservatives for various products such as pickles, sauce, etc.